Christine Flynn’s Ricotta And Pea–Stuffed Cheese Puffs

Instructions

• Cheese Puffs: Preheat the oven to 400F. Line a baking sheet with parchment paper.

• Place water in a medium saucepan over high heat. Stir in ½ cup butter, salt and sugar, until butter melts and sugar dissolves. Add flour. Using a wooden spoon, stir briskly to keep flour from sticking to bottom of the pot as it combines with the water to form a dough. Reduce heat to medium-high. Continue stirring until dough becomes quite stiff, about 2 to 3 min. Remove saucepan from heat.

• Using the wooden spoon, beat in eggs, one at a time, until they are fully absorbed. The dough should be shiny and thick enough to hold its shape. If you are using large or extra-large eggs, 4 should be enough, but you may need to add one additional egg or even just the yolk if they are on the smaller side and your dough is still a bit stiff. Stir in grated cheese until combined.

• Using a pastry brush dipped in water, moisten the parchment on the baking sheet. This will help the puffs rise. Divide the dough into 7 equal portions, spacing them out on the tray so they have room to expand. Bake for 20 to 25 min, until nicely puffed and golden brown. Use a toothpick to poke a small hole in the side of each puff so that the steam can escape. Set puffs on a rack to cool.

• Filling: In a medium bowl, combine ricotta, olive oil, juice of ½ lemon, handful of chopped chives and pepper flakes. Season with salt and pepper to taste and mix well.

• Peas: In a large skillet over medium-high heat, melt butter. Add peas. Cook for 3 to 4 min, stirring frequently, until they are hot through and bright green. Season with salt and pepper to taste. Just before serving, add remaining lemon juice and chives. Stir to combine.

• Assembly: Use a serrated knife to slice each puff in half, leaving enough puff to act as a hinge on one side. Dividing ricotta evenly among puffs, then spoon peas overtop. Sprinkle a few pea shoots on top of peas and drizzle with basil oil. Close puffs.